Bazzoffia Soup

Ingredients

• 1 cup (200g) cannellini beans, soaked overnight 1 cup (200g) cannellini beans, soaked overnight
• 1 cup (200g) borlotti beans, soaked overnight 1 cup (200g) borlotti beans, soaked overnight
• 1 cup (200g) chickpeas, soaked overnight 1 cup (200g) chickpeas, soaked overnight
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 carrots, diced 2 carrots, diced
• 2 celery stalks, diced 2 celery stalks, diced
• 3 garlic cloves, minced 3 garlic cloves, minced
• 1 can (400g) diced tomatoes 1 can (400g) diced tomatoes
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 2 sprigs fresh rosemary 2 sprigs fresh rosemary
• 2 sprigs fresh thyme 2 sprigs fresh thyme
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 60g, 8g
• Protein: 18g
• Fiber: 15g
• Salt: 1.5g

Preparation

1. 1.
   Drain and rinse the soaked beans and chickpeas.
2. 2.
   In a large pot, heat olive oil over medium heat. Add the chopped onion, carrots, celery, and garlic. Sauté until the vegetables are softened.
3. 3.
   Add the diced tomatoes, soaked beans, chickpeas, and vegetable broth to the pot. Stir well.
4. 4.
   Tie the rosemary and thyme sprigs together with kitchen twine and add them to the pot.
5. 5.
   Bring the soup to a boil, then reduce the heat to low. Cover and simmer for about 1.5 to 2 hours, or until the beans are tender.
6. 6.
   Remove the herb bundle and season the soup with salt and pepper to taste.
7. 7.
   Serve hot and enjoy!

Treat your ingredients with care...

• Beans — Ensure that the beans are soaked overnight to soften them and reduce cooking time.

Tips & Tricks

• For a creamier texture, blend a portion of the soup using an immersion blender before serving.
• Customize the soup by adding other vegetables like zucchini or spinach.
• Serve with a drizzle of extra virgin olive oil and a sprinkle of grated Parmesan cheese for added richness.

Serving advice

Serve the Bazzoffia Soup in warm bowls with a side of crusty bread for a complete and satisfying meal.

Presentation advice

Garnish the soup with a sprig of fresh rosemary and a sprinkle of freshly ground black pepper for an elegant touch.